Every single dessert idea that popped into my head would need infusing with rosewater or making rose syrup. These sounded very superficial, tried and tested numerous times before. Kulfi a creamy, milk based Indian ice cream chockful of chopped nuts, delicately flavoured with saffron with a hint of rose.
Rose Petal Ice Cream
Makes 1 litre / Preparation Time 25 mins/ Cooking Time 20 mins/ Chilling Time 6-8 hours.
Ingredients:
1 cup fresh rose petals
3 cups full cream milk
1 cup sweetened condensed milk
1 cup pouring cream
2 tbsp sugar
1 tbsp milk masala
1/4 tsp Cardamom Powder
1/2 tsp grated orange rind
Method:
Bring milk,cream, condensed milk, sugar and rose petals to a boil in a heavy bottomed saucepan. Add ground cardamom and milk masala. Blend with a hand blender. Mix well and set aside to cool in the fridge for 1 hour. Add orange zest and churn in an ice cream maker following the manufacturer's instructions. Alternatively cover with cling film and freeze in the freezer for 6-8 hours. Garnish with fresh rose petals before serving. I use the Everest brand for milk masala which is available in most Indian grocery stores. If you don't have milk masala at hand, try making it at home with 1 tbsp silvered almonds, 1 tbsp pistachios, 1 tbs unsalted cashew nuts. 1/4 tsp cardamom seeds and 7-8 strands of saffron. Assemble all ingredients in a mortar and pestle. Grind them well till the mixture reaches a couscous like coarseness.